Ingredients:

  • 4 – 1.6 kg (3 – 3.5 lb) Beef Chuck Roast, well-trimmed
  • 2 tbsp (30 ml) Olive Oil or Vegetable Oil
  • 1 tbsp (15 g) Coarse Salt
  • 1 tsp (5 g) Freshly Cracked Black Pepper
  • 2 tbsp (30 g) All-Purpose Flour (optional)
  • 1 large Yellow Onion, roughly chopped
  • 3 cloves Garlic, minced
  • 2 tbsp (30 g) Tomato Paste
  • 1 cup (240 ml) Dry Red Wine (e.g., Cabernet Sauvignon or Merlot) OR 1 cup extra Beef Stock
  • 4 cups (960 ml) Low-Sodium Beef Stock
  • 2 Bay Leaves (fresh or dried)
  • 3 sprigs Fresh Thyme
  • 1 tbsp (15 ml) Worcestershire Sauce
  • 3 medium Carrots, peeled and cut into large 2.5 cm (1 inch) chunks
  • 3 stalks Celery, cut into 2.5 cm (1 inch) pieces
  • 800 g (1.7 lb) Small Waxy Potatoes (e.g., baby new potatoes, Yukon Golds), halved or quartered
  • 1 tbsp (15 g) Cornflour (Cornstarch) (Optional for thickening)

Instructions:

  1. Pat the chuck roast completely dry with paper towels. Season generously with salt, pepper, and lightly dust all sides with the flour (if using).
  2. Heat the olive oil in a large skillet over high heat until shimmering. Sear the roast for 3-4 minutes per side until a deep, dark brown crust is formed. Remove the meat and set aside.
  3. Reduce the heat to medium. Add the chopped onions and initial carrots and celery to the same skillet. Sauté for 5-7 minutes, scraping up the browned bits (“fond”) from the bottom of the pan.
  4. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant. Pour in the red wine (if using), bring to a simmer, and scrape the bottom of the pan again, allowing the liquid to reduce slightly (about 2 minutes).
  5. Transfer the sautéed vegetables and wine reduction into the slow cooker basin. Pour in the beef stock and Worcestershire sauce.
  6. Place the seared beef roast gently on top of the vegetables and liquid. Add the bay leaves and thyme sprigs. Cover the slow cooker and cook on Low for 7-8 hours or High for 3.5-4 hours. The meat should be fork-tender.
  7. With 1.5 to 2 hours remaining in the cooking time (if cooking on Low) OR 1 hour remaining (if cooking on High), add the prepared waxy potatoes to the slow cooker, ensuring they are submerged in the liquid. Continue cooking until the potatoes are tender but not mushy.
  8. Carefully remove the meat from the slow cooker and place it on a cutting board. Tent it loosely with foil and let it rest for 10 minutes.
  9. Optional Gravy Thicken: If using, mix cornflour with 2 tbsp cold water to form a slurry. Pour the remaining slow cooker liquid through a sieve into a saucepan. Bring to a simmer and whisk in the cornflour slurry. Cook until thickened.
  10. Remove the bay leaves and thyme stems from the vegetables. Shred the rested beef or slice thickly, then return it to the slow cooker with the vegetables and gravy. Adjust seasoning and serve immediately.